Blackberry Tarts ~ Garden to Table

Blackberry Tarts ~ juicy, ripe blackberries nestled in a buttery, flaky crust for an iconic, all American summer dessert.

Made with fresh from our garden blackberries, these delicious tarts bring back memories of summers gone by. I remember as a young girl, enjoying the annual event of blackberry picking with my parents and siblings. It was an early morning adventure, usually around the 4th of July, where we were clothed in long pants, long sleeved shirts, hats and proper shoes (for hiking around in the fields) and then given a good dose of bug spray to keep the ticks and chiggers away.

My mother saved plastic milk jugs for weeks, then cut the opening large enough to allow easy filling with little purple, berry-stained hands. The handle was left intact making it simple to carry and fill. We picked until we couldn’t find anymore and then anxiously waited for Mom’s amazing creations to come out of the kitchen. First, Mom always made a Blackberry Cobbler for our dad, because it was his favorite. She usually made jam and jelly too, saving back a few jars to take to her mom on the next visit north.

My husband and I carried on the annual tradition of blackberry picking with our children too. Such great memories! It doesn’t feel quite like summer until the blackberries are ripe and at least one dessert has been devoured. This year we didn’t have to scour the fields for our berries, I only had to step outside in our backyard to grab them up before the birds got them all.

I love the way blackberries turn dark red when cooked and almost look like raspberries in these tarts.

I had a lot of fun making these mini-pies in my favorite little tart pans with removable bottoms. They came out of the pans beautifully and cooked up faster than a thicker, traditional pie. My husband suggested I create a variety of designs for these pies, so he gets the creativity badge for the day!

Blackberries have a distinctive sweet and tart flavor, and are also very good for you!

Loaded with rich antioxidants and vitamin K, blackberries can work as a cancer-fighting food. The nutrients in blackberries also help with short-term memory retention, and are considered among some of the best brain foods. They can help reduce inflammation, fight infection, boost immunity and can be good for the cardiovascular system too! So be sure to eat more blackberries, especially this time of year when they are fresh and at their peak.

I’m glad I got to taste these tarts before they were whisked away and divided up among the family members.

I recommend a scoop of vanilla because, every now and then, you should save room for dessert.

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Blackberry Tarts

Prep Time

30mins

Cook Time

30mins

Total Time

1hr

Juicy, sweet, tart ripe blackberries are nestled in a buttery, flaky crust for an iconic, all American summer dessert. Fresh picked from our garden!

Course: Dessert

Cuisine: American

Servings: 6

Author: Tricia

Ingredients

1 recipe - Double Crust Pastry (See below)

6cupsfresh blackberries, rinsed and well drained (divided)

1/2cupgranulated sugar, plus extra for sprinkling

1/4cupcornstarch

Juice of 1/2 lemon if berries are not tart (optional)

1large egg

1tablespoonmilk

Instructions

Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil and set aside.

Add 3 cups of the blackberries to a large mixing bowl. Using a fork, press and mash the berries to release the juice. In a 1 cup measure, combine the sugar and cornstarch. Pour the sugar mixture over the mashed berries and fold together to combine. Add the remaining whole blackberries to the mixture, folding gently with a spatula to combine. Taste the blackberries and if they lack tartness, add the juice of 1/2 a lemon. Set aside to macerate while preparing the pastry.

Roll out half the pastry dough on a lightly floured, clean work surface. Cut 4 rounds about 1-inch larger than the tart pans. Gently press the pastry into the bottom, and up the sides of the pans. Roll out the remaining dough and cut two more rounds to fit the last two pans.

Divide the blackberry mixture between the 6 tart pans. Using the remaining pastry dough, cut out designs to top each pie/tart using cookie cutters or by cutting the pastry into strips to create a lattice top. Wet the top edges of each pie using a finger dipped in water. Cover the tarts with pastry cut to fit and press on the dampened edges to seal. If you do not wet the edges, the top pieces will not stick and may shrink into the pie.

Re-roll the remaining pastry if needed to create designs or to cover the tarts. Whisk together the egg and milk and brush on the tops of the tarts. Sprinkle with granulated sugar and place the tarts on the prepared baking sheet. Bake at 400 degrees for 15 minutes, then reduce the heat to 350 degrees and bake for an additional 15 minutes or until the filling is bubbling and the pastry is golden brown.

Serve warm or at room temperature. I recommend serving with a scoop of good vanilla ice cream for a special treat. Store leftovers in an airtight container at room temperature. Pies are best eaten within a day or two of baking.

Recipe Notes

For the recipe you will need six (6) 4.5-inch tart pans with removable bottoms.

Alternately, you can use this same recipe to make one 9-inch deep dish pie. Adjust the baking time by adding 20-30 minutes or until the top is browned and the filling is bubbling. You might need to tent the pie with foil to prevent over browning about halfway through baking. Cool before slicing for a prettier presentation.

Print

Double Crust Pastry

Prep Time

10mins

Flaky and buttery, this is a simple and delicious pastry for all your pie recipes. This recipe makes enough dough for a double crust or two single/bottom crusts.

Course: Dessert

Servings: 8

Author: Tricia

Ingredients

2 1/2cupsunbleached, all-purpose flour

1teaspoongranulated sugar

1teaspoontable salt

8tablespoonscold, unsalted butter, cut into 1/2-inch pieces

1/3cupsolid shortening (Crisco)

6-7tablespoonsice cold water

Instructions

Combine the flour, sugar and salt in the bowl of a food processor. Pulse to combine. Add the butter and shortening and process (using short bursts/pulses) until the mixture resembles a coarse meal. (There should be some small pea sized pieces of butter visible.) Add 3 tablespoons of the cold water and pulse a few times to combine. Add 3 more tablespoons water and process until the dough until the dough starts to hold together. Don't over process. Add one more tablespoon of water if needed - for a total of 7 at the most.

Gather the dough together and divide in half. Form each half into a flat disc. Wrap each disc with plastic wrap and refrigerate at least 30 minutes or up to 3 days. You may need to let it come to room temperature for 15 minutes for easier rolling if it's too cold.

Place a disc of dough on a lightly floured, clean work surface. Using a rolling pin, start in the middle of the dough and push outward with even pressure. Start again in the middle and press outward but move around like you're hitting all the numbers on the face of a clock. Start at 12 o'clock, move to 2 o'clock, etc. until the dough is in a circle big enough to allow for a 1-inch overhang. Trim excess dough with kitchen shears.

Fill and top with the remaining pastry in your favorite design. Bake according to recipe directions.

Recipe Notes

TIPS: It is nearly impossible to roll out dough on a hot counter top. Marble surfaces are popular for rolling dough because they are cool. You don't need marble but make sure the surface is cool and the inside of your kitchen is not overly hot.

Run your hand over the dough as you roll it out to check for thick or thin spots. The dough should be an even thickness.

Never stretch the dough. Ease it into the pie plate and scoot around if needed to fit properly. Don't pull it and cause thin spots that will not cook evenly.

Please PIN to your favorite dessert board!

We love our mini tart pans and think you will too! Click on the photo for more information:

The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for keeping SRFD in the kitchen!

What’s up with all these pies lately? I’m not sure what’s gotten into me lately but the family’s not complaining! I have another one coming soon – and you won’t want to miss it! Thanks so much for stopping by. I hope you had a terrific weekend.

These are just mindblowingly stunning, seriously. I have wonderful memories of berry picking with my daughters, I think it’s one of the most wonderful experiences in the world and I miss it so much out here in California. I can’t stop staring at these gorgeous tarts, you’ve outdone yourself!!

wow those blackberries from your own garden look aaaaaaaaaaaaamazing! Those little tarts are fabulous, excellent job, Tricia. I always thought tarts were the one without top crust…while pies were double crust.

I saw these tarts first on IG and thought there she goes again another beautiful amazing post. In fact I just made a pie section only on IG so I can save your next pie recipe to and not have to go through my whole dessert file. Beautiful designs and the tart pans with the removeable bottoms sound like a good pan to have in the kitchen.

Wow thank you so much Cheri! I must enjoy making pies because I seem to have a few on the blog 🙂 The tart pans are great and I’ve used them for many recipes over the years. Have a terrific week and thanks again 🙂

Blackberries are my fave and your tarts are over and above anything blackberry. They look delicious, Tricia, but seriously this hurts—as I’m trying to lose a few pounds now. Blackberry heaven for sure here, and I have to give it a go. Thanks for recipe! Way to go, Tricia!

Beautiful! I have those same tart pans and what a brilliant idea to make little pies in them! My parents had a raspberry patch in their garden and we would love picking them in the summer. Great memories 😉

These tarts are just precious, Tricia. Really – they are almost too pretty to eat. Love that you made mini ones so a person can hog one for him/herself or share with a very special loved one. : ) I can’t decide which I like more (your husband’s idea to get creative with the design was spot on) though I do really love the one with all the small hearts. I know these taste even better than they look, if that’s possible. Your family members are so lucky!

lol!!! I was laughing so hard at your comment about hogging them for yourself. My son stopped by to pick some up for his family and I had 3/4 of one left that I had tried for the photos. He ate that one too while I was in the other room! I only got the one bite you see on the fork – haha. Guess I should thank him for helping me stay on track 🙂 Anyway – you are sweet and thank you so much Monica!

Holy moly, Tricia, these are just too gorgeous! How fun to serve these to your guests and watch their jaws drop open 🙂 I’m so happy we’re in the midst of berry season – nothing better in the food world really. Sharing these beauties!

Wow, you made a whole bunch of tarts! Easier to do when you make mini ones, of course, but the number and different ways you’ve handled the top crust is so much fun. Terrific post — gotta go get some berries. Now. 🙂

I know all of the comments said this already, but I just had to chime in. Theses tarts….these photos…the creative and beautiful crusts….WOW! Truly, Tricia, your photos of these tarts are amazing. Both the tarts and the pictures are full of flavor! 🙂 I bet homegrown blackberries made the little pies taste even better.